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1 Vitto Hot Italian sausage

1 Vitto Inferno sausage

1 yellow onion, chopped

2 cloves of garlic

¾ large (28 oz.) can of whole

Olive oil

1 lb. (16 oz.) spaghetti pasta


Grated parmesan cheese

Vitto Hot Italian
Sausage Spaghetti

The Sauce: Take the Vitto Hot Italian and Inferno sausage meat out of the sausage casings. Break up into pieces and mix the sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Puree the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic. The Pasta: Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl. Serve immediately. Garnish with grated Parmesan cheese. Serves 4-6.



Tastes great with:

Vitto Hot Italian Sausages

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